Spicy Chilean Pebre Recipe

by Haley on April 12, 2012

One of my favorite things to experiment with in the kitchen is sauces and condiments. The right sauce can totally change the flavor of a dish. The right sauce can make an otherwise-bland plate of food into something great.

This cheap recipe is an adaption of a sauce I had in Chile: pebre. There, they serve it with French bread before meals, and as a condiment for grilled steak, chicken, or seafood. It’s along the lines of Argentine chimichurri sauce, but with more heat.

I prefer this sauce (and everything, really!) with a little more spice, so I used two whole jalapeño peppers with seeds. Feel free to use less (or none at all) if you prefer a milder sauce.

How To Use Chilean Pebre

Wondering what to do with this flavorful sauce? Think of this as a hot sauce and use it like you would use green Tabasco sauce. Here are some specific ideas:

2 Responses to “Spicy Chilean Pebre Recipe”

It’s true that “pebre” or “chancho en piedra” it’s a very cheap sauce.
The original recipe it’s tomato in cubes, with minced coriander and onion in cubes, somes people add garlic. And to season should add some oil, a little bit of lemon juice and vinegar, salt and “ají cacho de cabra”. It’s a typical chili and you can use it fresh or like a pasta.
And if you make it without the tomatoes it’s a “salsa verde” you can use it to eat orchins for example.

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